Wash the eggplants and slice them into equal sized pieces (about 2-inch length).
On medium high heat, place 2 tablespoons of oil in a wide pan/skillet. Add the eggplants, in batches if necessary, then let it fry until brown and soft. Add more oil as needed.
Place cooked eggplants in a plate lined with tissue to absorb excess oil. Set aside when all eggplants are cooked.
On the same pan remove excess oil and leave about 1 tablespoon of oil. Saute the onions until soft. Add the garlic then cook for about 1 minute. Add the ground pork and let it brown. Scoop out excess oil. Add the mushrooms and cook until soft.
Add the oyster sauce, sweet chili sauce, pepper and water. Bring to a boil then Simmer for about 10 minutes or until sauced has reduced a little.
Add back the fried eggplants and stir. Serve with steamed white rice.